Anaerobic
Heirloom · Anaerobic Natural
Ethiopia Sidama
$28.00 per 250g bag
Fourth-generation growers working volcanic soil near Bensa. Cherries are sealed for three days to build jasmine and stone-fruit intensity before drying on raised beds. The result is a cup that defies expectation — luminous, layered, and unmistakably alive.
Tasting notes
This is a preview. Real products will be available soon — join the Inner Circle to be notified.
| Origin | Ethiopia, Sidama |
| Varietal | Heirloom |
| Altitude | 1,800m |
| Process | 72h Anaerobic Natural |
| Roast | Medium |
| Notes | Cherry, Porto, Plum |
How we brew it
V60 / pour-over
15g coffee · 250g water · 3:00 total · 92°C. Bloom 30s, slow circular pours.
Espresso
18g in · 38g out · 28-32s · 93°C. Adjust grind for a balanced shot.
French press
30g coffee · 500g water · 4:00 steep · 95°C. Coarse grind, single press.